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I'd be concerned about drippings and clean-up. Imagine all the fat from a pork butt in the bottom of the can and all over the hot plate. No thanks. This might a good setup, though, for smoke-drying or cold smoking.

Good luck, Dan. I used to regularly feed the guys pulled pork and smoked beef at our KC meetings. Leftovers just never happened.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Abrams: I reuse my charcoal. The next day I usually shake off the ash and put the left over coal into a seperate plastic bag. </div></BLOCKQUOTE>...

Did an overnight pork butt on Thursday, salmon today. Tomorrow we start the serious eatin'.

I know a few old-timers in the area that used to smoke their own meats, but they have retired from the practice now. All of them had a smoke house on the farm. They'd spend a few days each fall butchering and then preserving every last scrap of meat. It would get salted, smoked, made into...

I just did one. Injected with a teryaki/honey marinade. Cooked to 145. Was pretty good, but not tremendously tender.

I used to just wad up some paper and shove it in the bottom of the chimney. Sometimes I would ahve to re-light or use a couple more sheets. Lately, I have switched to making a doughnut and it works much better. I can generally get by with just one sheet of paper. I think there's better...

We were hosting a dinner with 20 guests and I smoked 6 lbs. of salmon as one of the entrees. It went in a hurry. My family loves salmon on the WSM.

Just last night I finished off a bag of Kingsford and had an insteresting and slightly painful experience. I filled the chimney with what was left in the bag, including a pretty good slug of the accumulated charcoal dust. Lit the chimney and went in to prep the chicken. I added a bit of...

Chris - I've done lake trout and it turned out great. With smaller trout, I would consider slightly reducing the brining time as well as the expected cooking time. I used hickory one my last salmon smoke and it tasted great, so I think apple would work well. Salmon is one of my favorite...

Brad, The only place I can consistently find brisket is at the local Walmart Super-whatever. Same thing for butts.

I bought three racks of babybacks from a local butcher. It sorta looks like the membrane has already been removed. When I try to pry is up, I just get weak little strips. Can't get anything to pull off in a sheet like I'm used to. Anyone else ever have this happen?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Daryl Whyteman: well finished up 15 lbs of trout . . . </div></BLOCKQUOTE> Daryl - What kind of trout? It'd take me a few seasons to catch that much...

Got a pork butt cooking over of couple of chuck roasts and was just wondering . . . How many log their barbecuing in a methodical manner? I originally went so far as to develop an Access database for tracking time, temp, vent position, etc. Now I pretty much keep an eye on the dome temp and...

I have only done about a half dozen over-nighters, but I have never had problems with the standard water pan going dry. Just fill 'er up before you hit the sack.

I did a picnic a few weeks ago when I couldn't get my hands on a butt. My observations: <UL TYPE=SQUARE> <LI>Remove the skin, otherwise that's a whole bunch of area which won't get any bark. Realize that this can be a significant amount of weight which may make a "sale" price look less...

This is alot like discussions about whether a gas grill really gives the same flavor as charcoal . . . or sand vs. water. If you only are looking at the final product, the it seems to me that heat at a given temp + wood smoke + meat = Q, no matter what the heat source. There are differences in...

Did a boneless, skinless half turkey breast the other day and it went over really well with my family. My 98-pound daughter must have eaten 1/2 of it on her own! Brined in Chris' basic brine plus juice of 1 lemon for 1 hour. Sprinkled with a simple rub that is mainly salt, sugar, pepper, and...

I can tell you what NOT to do! I made ribs for an office pot luck. I did them 3-2-1 (modified, these were baby backs), or at least the 3-2 part of the formula. Took them to work 2 days later to finish off on the gasser we have at work. Well, the combination of some salt in the rub and...

Can Mr. Meat do a turkey breast at 350? Can he use Mr. Meat to grill a steak? I have a small family (four of us) and the WSM works okay as the only outdoor cooker that I own. Doe Mr. Meat have a cool, independent website where you can get all sorts of great information? Actually, I looked at...